From the kitchen of One Perfect Bite...It's been a while since I featured a recipe for cookies. The chocolate and cinnamon gems I'm featuring tonight are the result of trying to replicate cookies one we had on Whidbey Island last weekend. While I have to do more testing before I get it exactly right - or, alternatively, request the recipe from the innkeeper - my first effort produced a very nice, very chocolate cookie that's good enough to share with you. These crinkly topped cookies are delicious and I know all chocolate lovers will appreciate the chocolate and cinnamon combination. The cookies are simple to make, though the dough must be refrigerated before they can be formed and baked, so chill time must be factored into your baking plans. Couples and small families will especially like this recipe because the dough can be shaped and frozen in sensible quantities that can be baked at a later date. Here is how they are made.
Chocolate Cinnamon Cracks...from the kitchen of One Perfect Bite
2-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon kosher salt
16 tablespoons (2 sticks) unsalted butter, at room temperature
1-1/2 cups granulated sugar
1/2 teaspoon vanilla extract
2 large eggs, at room temperature
1 cup semi-sweet chocolate chips
1/4 cup granulated sugar
1-1/2 tablespoons ground cinnamon
1) To make cookies: Sift (or whisk) flour, cocoa powder, cream of tartar, baking soda and salt together. Set aside.
In a large bowl, using a handheld mixer on stand mixer fitted with a paddle attachment, beat butter, sugar and vanilla together at medium speed until light and fluffy, about 3 to 4 minutes. Reduce speed to low. Add eggs one at a time, beating well after each addition.
Scrape sides and bottom of bowl then add flour mixture in three parts, mixing just until it disappears. Stir in chocolate chips. Wrap with plastic wrap and chill dough at least 30 minutes or up to 3 days.
2) To make coating: Mix sugar and cinnamon together in a small bowl.
3) To bake cookies: Preheat oven to 400 degrees F. Line two baking sheets with parchment paper or use silicon baking mats. Shape heaping-tablespoon-sized mounds of cookie dough into balls. Roll in cinnamon-sugar mixture and place 2 inches apart onto baking sheets. Bake cookies for 8 to 10 minutes, until cookies have puffed a little and the tops look set. Cool on baking sheets for 5 minutes then transfer to a cooling rack to cool completely. (The cookies will fall slightly as they cool). Yield: 2-1/2 to 3 dozen cookies.
4) To store cookies: Baked and cooled cookies will keep, stored in an airtight container at room temperature for 2 to 3 days. This cookie dough can also be frozen. To freeze, line a baking sheet with parchment paper, scoop and roll individual dough balls and place onto baking sheet, and then place in freezer until hard, about 30 minutes. Transfer frozen dough balls to an airtight container or plastic bag.
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